This corn dip recipe is so easy that its joined my list of favorite dips and I think it will join yours too!

Corn Dip Recipe

This recipe mixes sour cream and mayo with corn and cheese. Two types of cheese in fact.

Cotija cheese can be hard to find if you’re not near a major grocery store. If you can’t find it, no worries. Substitute crumbled feta cheese instead. Make sure it’s an unflavored feta because there is enough flavor in the dip on its own.

If you want more spice, add more jalapeños or leave the seeds in. I usually garnish with an additional jalapeño instead of mixing it in the dip; your guests can grab some of the jalapeños if they want more heat.

For all of you cilantro haters out there – just leave it out if you’re not a fan. Or substitute parsley!

If you want to serve this hot, grab a small crockpot and heat it on low for 2-3 hours. You can also cook it in a pan. If went this route, I would add everything except the shredded cheese until the end.

Then I would put the dip in the oven with the cheese on top. Just thinking about that stretchy cheese makes me hungry!!

Corn Dip Recipe

Yield: 40 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This corn dip recipe is perfect for all parties. Just throw all of the ingredients together! It's a great last minute appetizer and can be served hot or cold with tortilla chips.

Ingredients

2 (15 ounce) cans corn, drained

1 cup sour cream

1 cup mayo

1 cup shredded cheddar cheese

1 cup crumbled cotija cheese

1 jalapeno, diced with seeds removed

2 tablespoons chopped cilantro

1 tablespoon sugar

1 teaspoon kosher salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

Instructions

Add all ingredients to a large bowl and mix well. Cover and chill for 2 hours before serving. Serve with tortilla chips.

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